In this episode, we sit down with Brandt Bishop, a former fine dining executive chef who completely transformed his career by launching a rural pizza pop-up business.

Brandt shares how he transitioned from high-stress kitchens to building a flexible and profitable pizza operation that supports his lifestyle and family. We talk about dough fermentation, pizza trailers, managing overhead, frozen pizza production, staffing, and why success in the pizza business means different things to different owners.

In this episode, Steve shares how he and his wife launched Leechburg Pizza Company from scratch, starting with homemade pizza experiments, used equipment, and a lot of trial and error. He breaks down what surprised him most, what nearly derailed the business, how they adapted their product to fit the market, and how they built the shop to run without him being there full time.

How do you go from a mobile pizza trailer to opening your own pizzeria?

In this episode, Thomas shares how he launched a wood-fired pizza catering business with zero followers, booked his first clients through hustle and Google ads, and eventually opened a brick-and-mortar restaurant while still running large catering events.

This conversation covers marketing, mobile pizza challenges, staffing, and the real transition from catering to owning a pizza shop.

Meet Adrion, the creator of Blk Crust, LA’s viral pizza pop-up that started with a homemade pie and a dream. In this episode, we dive deep into how he went from unemployed to building one of the most unique pizza brands in Southern California, using activated charcoal dough and pure hustle. If you’re thinking of starting your own food business or just love pizza stories, this one’s a must-watch.

n this episode, we dive into the incredible grassroots movement behind the LA Pizza Alliance, founded by David and Tommy. What started as a response to devastating wildfires turned into one of the most inspiring community-driven pizza events in the country. Learn how over 70 pizzerias came together to feed displaced families, first responders, and anyone in need — all with the power of pizza. This isn't just about food. It's about leadership, local business unity, and building real change.
LaSorted's: https://www.instagram.com/lasorteds/
LOL Ceasars: https://www.instagram.com/turkspizzaparty/

In this episode of How You Slice It, Bruce sits down with Mario, co-owner of Doughboys Pizza in Central Florida. Recorded live at the Pizza Tomorrow Summit 2025 in Orlando, Mario shares his powerful story—from union job security in NYC to getting laid off, losing everything, and starting over in Florida. He dives deep into how Doughboys went from an empty shop to lines around the block, the impact of social media, the challenge of opening a second location, and what it really takes to succeed in the pizza game today.

Chef Paul left fine dining behind—along with a James Beard Award—to open Myrth, a wood-fired pizza and pasta restaurant in Ada, Michigan. After a huge opening, sales dropped. Instead of giving up, Paul pivoted. In this episode, he shares how he reworked his approach in 2025 to reignite growth, build a stronger brand, and connect with his community.

Live from the Pizza Tomorrow Summit, we sit down with Pat from The Pizza Gene to uncover his insane journey — from a 4-generation New York pizza legacy to building a $6M custom pizzeria with a drive-thru in Stuart, Florida. He spills the real truth about opening delays, off-seasons, why second-gen shops suck, and building culture from scratch. If you're serious about owning a pizza business, this episode is a masterclass.

🔗 Follow Pat:
Instagram: @thepizzagene
Website: pizzagene.com